Contribution of Phenolics and Maillard Reaction Products to the Antioxidant Capacity of Coffee Brews
Coffee is one of the most consumed beverages in the world and a rich source of antioxidants. The amounts of these antioxidants are influenced by several technological factors. Besides, antioxidants identified in coffee (chlorogenic acids, volatile and non-volatile Maillard reaction products) may con...
| Principais autores: | , , |
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| Formato: | info:eu-repo/semantics/doctoralThesis |
| Idioma: | eng |
| Publicado em: |
Servicio de Publicaciones. Universidad de Navarra.
2015
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| Assuntos: | |
| Acesso em linha: | https://hdl.handle.net/10171/38827 |